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Saucy Squab Breasts

1/4 cup flour
1/4 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
8 squab breasts
3/4 cup sliced fresh mushrooms
1/3 cup chopped onions
1 cup water
1 tsp. instant chicken bouillon
1 tsp. Worcestershire sauce
2 Tbsp. butter or margarine

Preheat oven to 325 degrees. Shake flour, salt, basil, and pepper in regular-size oven cooking bag (10 x 16-in.). Shake squab breasts, one at a time, in flour mixture to coat evenly. Remove and set aside. Place bag with remaining flour mixture in 12 x 8 x 2-inch baking dish. Add mushrooms, onion, water, bouillon, and Worcestershire sauce to bag; turn to mix. Set aside. Sauté squab breasts in 2 Tbsp. butter or margarine until golden brown. Place squab on top of vegetables in bag. Close bag with nylon tie, make 6 half-inch slits on top of bag, and bake 45 to 50 minutes or until meat tests done. Serve with the sauce over rice. Makes 2 to 3 servings.

 


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